How to Bake Rhubarb & Almond delight

Many of the people I know can’t stand rhubarb, it’s strong sour taste and to be honest I cant stand it either! But here, I bake for someone who is a “forever rhubarb fan”.

Ingredients:

400g trimmed and cut, gorgeous rhubarb stalks. Get to know more about rhubarb .

Store-bought puff pastry (It’s okay to cheat to save time).

2 eggs, medium size.

140g golden caster or granulated sugar.

Zest of 1 orange.

200g ground almonds.

2 tablespoon almond flakes.

150g Salted butter at room temperature.

100g self-raising flour.

1tsp. baking powder.

Method:

Pre-heat oven to 180 degrees

Cream the butter and sugar together. Using your manual handheld whisk. Add the egg one at a time until creamy, ground almonds, sifted flour, orange zest and mix everything well.

Fold in trimmed rhubarb and coat with the batter.

Time to spoon the mixture into the pastry-lined cake tin and sprinkle over the flaked almond.

Place in a pre-heated (180 degrees) oven for 1 hour and 30 minutes.

ENJOY!

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